Field Notes

Big Table Fundraiser

Big Table Fundraiser

We were super excited to be a part of Big Table's fundraiser "serving those who serve us" restaurant and hospitality non profit!  Take a look!

Michael Smith
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Pickling - The Basics

Pickling - The Basics

Pickling can be daunting. Our goal is take the fear out of it, so YOU TOO can pickle!

Following is a comprehensive pickling recipe that is good for cucumbers, carrots, asparagus, beans, peppers and so much more. It is written assuming you will have your family or friends

Michael Smith
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We Bought a Farm

We Bought a Farm

Dreams do come true.

I mean I believe(d) it but if I am being honest, doubted a few times over the years on dreams in general and this one in particular, buying a "farm" or a "home in the country," or homestead, or ranch, whichever you prefer.

Michael Smith
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Guess what? We got pigs!

Guess what? We got pigs!

A little farm life update. We got pigs!

We decided to get them for a couple of reasons. Food, of course (since we rarely follow 100% kosher except our salt). We have adopted the idea of each animal having to serve a purpose. Food is a good one. We also want to make sure we are using our land fully and completely. An attempt at being a little more biodynamic.

Michael Smith
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The Martinez

The Martinez

This little known cocktail has been making Gin lovers happy since well over a 100 years. Thought to be introduced about 20 years after the Civil War in the beautiful state of California, the Martinez is a niche beverage that combines some of the 
Michael Smith
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Old Fashioned

Old Fashioned

The Old Fashioned is one of those cocktails that dates back well over 100 years...pre-prohibition. I would guess that this great cocktail helped get the law that enacted Prohibition passed. It is THAT GOOD.
Michael Smith
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Whiskey Sour

Whiskey Sour

I had made the Whiskey Sours only a few times and always loved them but felt that they were a little too much work honestly. I had remembered that I needed a bunch of egg yolks for something (probably a carbonara) and kept the whites frozen for
Michael Smith
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The Boulevardier

The Boulevardier

The challenge is actually pretty simple. I DEFINITELY prefer whiskey to all other spirits but there is something about the Negroni that I love. Perhaps its the bitterness. Perhaps its the intensity. Perhaps its simply the gin.
Michael Smith
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Our Bitters Project

Our Bitters Project

As there has been a whiskey renaissance, a bitters revival also has happened, especially in the past 15 or so years. Pre-prohibition, there were 100’s of different bitters brands, whittled down to two, and stayed that way until the 1950’s where Fee Bros introduced their now well-recognized (and delicious) citrus bitters. Now, in 2019, there are dozens and dozens of commercial brands again, not to mention all of the hobby/bar/home batch enthusiasts (like me) who have not only come to appreciate the history, but have now become obsessed with collecting, and in the case of the home-maker, searching far and wide for ingredients to give their bottles a uniqueness in their home liquor cabinet.
Michael Smith
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The Manhattan

The Manhattan

The Manhattan is one of the great cocktails of all time. The story goes that it originated, in New York City back in the 1870s as part of a social event, the term "Manhattan" stuck as part location, part social status.
Michael Smith
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The Metropolitan

The Metropolitan

The truth is, I didn't know of many cocktails with brandy as a base and since I had leftover from a batch of homemade eggnog, I decided to do a little research and discovered: The Metropolitan.
Michael Smith
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The Negroni

The Negroni

The Negroni is said to have originated in Italy, sometime in the early 1900s and as all good things, invented out of necessity. A local Italian bartender decided he needed to "strengthen" his Americano cocktail (not the coffee drink).  He decided to
Michael Smith
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